How To make Grilled Peking Duck
4 c Water
1/2 c Soy sauce
1/4 c Honey
2 tb Turmeric
3 Garlic cloves; crushed
1 ts Ginger, ground
1 Duck (5 lb)
In a wide shallow pan or large deep skillet, combine all ingredients except the duck. Bring to a boil, then reduce heat to low and simmer five minutes. Meanwhile, rinse the duck; remove giblets and neck, reserving for soup. Truss the duck, making a handle of the string. Place the pan with the hot soy mixture in the sink. Holding the duck by the handle over the pan, ladle hot soy mixture on all sides until the skin has a "cooked" look. Hang duck in a cool, airy, breezy place for 4 to 6 hours to dry the skin. Or, place duck on a wire rack over a pan and refrigerate overnight. Pour leftover mixture in an oven-proof saucepan. Place duck, breast side down, in a roast holder inside a deep aluminum foil drip pan. Place pan in the center of grill; cover and grill for 1-1/2 to 1-3/4 hours using over deep drip pan containing 1/2" water. Place soy mixture over direct coals and boil to reduce by half. Strain soy mixture through a fine sieve and serve with duckling.
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Juicy! Roast Peking Duck, Salt and Pepper Duck / 炭火烤鴨, 鹽酥鴨製作 - Taiwanese Food
It is made with Mule duck that have been bred for 70-85 days. Compared with cherry ducks, the taste is more solid and springy, and the skin is thinner and juicier!
All the main dishes are made fresh on the day, absolutely fresh!
The roast duck takes 4-50 minutes, and the perfect doneness of 9.5 minutes is worth tasting!????
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✨Delicious street food in this video✨
Peking duck / 片鴨+炒骨 (一隻)
$18.63 USD / 570 NTD (Whole duck)
Deep fried salt & pepper duck / 招牌鹹酥鴨 (半隻)
$9.81 USD / 300 NTD (Half duck)
Braised duck tongue / 川滷鴨舌
$4.90 USD / 150 NTD
Braised duck wing / 川滷鴨翅
$4.90 USD / 150 NTD
**Location information**
馬沙鴨莊（小港店）-烤鴨
#RoastDuck #PekingDuck #SaltAndPepperDuck #TaiwaneseFood #StreetFood #TaiwaneseStreetFood #TaiwanFood #TaiwanStreetFood #烤鴨 #鹽酥鴨 #台灣美食 #台灣街頭小吃
How to make Cantonese duck at home - Very easy recipe
Fancy making Chinese roast duck at home? I've made it easy for you with this simplified recipe. It has all the great taste that you will find in a Chinese restaurant, but with minimal effort. This is a recipe for Cantonese roast duck which is from the Southern part of china. Not to be confused with Peking roast duck which is from the Northern part of china
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Method & Ingredients - Courtesy of viewer Sean Michael
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-1 teaspoon of salt and 1 teaspoon of five spice powder, and rub all over the duck. Place duck in the fridge for an hour.
-Marinade: 500ml water, 3 tablespoons honey, 1 tablespoon Shaoxing wine, 1 teaspoon dark soy sauce, 1 tablespoon hoisin sauce. Heat in a pan until hot.
-Pour the hot marinade over the duck and let it dry out overnight. Keep the sauce, add roasting juices to the pot and simmer to make a gravy.
-Roast at 180c / 350 f according to the weight of the duck. Turnover halfway.
Peking Duck
Peking Duck, Easiest way ever!
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Ingredients
One whole duck
6 tbsp water
6 tbsp honey
4 tbsp Chinese five-spice powder
2 tbsp soy sauce
2 tbsp brown sugar
Salt
Black pepper
Prick the duck all over with a small knife or fork. Sprinkle the duck with salt and pepper. In a small bowl, mix together the honey, water, five-spice, soy sauce and brown sugar. Brush the duck all over, inside and out. Let dry for about 10 minutes and then brush again. Repeat for few times. Refrigerate overnight. Stuff with oranges. Bake the duck at 350F for 45 minutes, then baste with glaze and flip the duck. Bake another 45 min, baste and flip again. Make final bake at 400F for 15 minutes. Let it rest for 10-15 minutes.
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DIY Cantonese Roasted Duck Recipe, CiCi Li - Asian Home Cooking Recipes
Cantonese Roasted Duck is known for its juicy and succulent meat, golden red and crispy skin. It's a must-eat dish during any family gathering.
Cantonese Roasted Duck Recipe:
廣式燒鴨，中文影片：
Prep Time: 40 minutes
Rest Time: At least 24 hours
Cook Time: 1 hour, and 10 minutes
Serves 4
Special equipment:
Tweezers
8-inch stainless steel turkey lacer (or, you can use a bamboo skewer)
Air compressor
Stainless steel S-shaped hook, or butcher’s twine
Wire cooling rack
Roasting pan and rack
For the duck:
1 3 1/2-pound whole duck, neck attached
16 cups water, divided
2 cups ice, for ice bath
Plum sauce, for serving
For the dry rub:
1 tablespoon salt
1 tablespoon white pepper
1 tablespoon five-spice powder
1 teaspoon sugar
For the marinade:
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
2 pieces fermented red bean curd
1 teaspoon five-spice powder
1 teaspoon sugar
3 scallions, cut into 3-inch pieces
3 slices ginger
3 garlic cloves, lightly smashed
For the blanching liquid:
8 cups water
1/2 cup rose cooking wine (mei kuei lu chiew), or substitute rice wine
1/2 cup diluted red vinegar (da hong zhe cu), or substitute rice vinegar (though you will lose some of the red color)
1/2 cup maltose, or substitute honey
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